As much as I want to introduce to you new flavors and cuisines from the regions of our competition, this week we will highlight West Virginia favorites to welcome all the old grads back to Morgantown. These are actually two childhood favorites of mine that my mom made to remind her and my dad of their home among the hills. However, I still have a couple items on here that are a Manhattan, Kansas, favorite.
West Virginia Hot Dogs
If you’ve ever been to a small town in West Virginia—heck, even Morgantown and Charleston have them—you’ve probably come across a hot dog stand or shack. In fact, West Virginia even has its own style of hot dogs, something I grew up eating and, as I heard told many times, put hair on my chest.
I have a very strong relationship with hot dogs with West Virginia chili sauce. Seriously, my mother has spent most of her life known for being able to recreate the “delicious, awesome and addictive” sauce that her and my dad discovered in Fairmont’s Yann’s Hot Dog Stand. Actually, my whole life, I’ve known them as simply, “Yann Dogs.”
I’ll give you what I know is as close as possible to mom’s sauce, then my own coleslaw recipe.
Fairmont-Style Hot Dog Sauce
The key to good Fairmont-Style Hot Dog Sauce is to boil your meat. Now, this recipe calls for ground beef, but if you can find ground venison, I would audible to that. Venison was what mom always used when I was growing up and it’s definitely better and a good balance of the spice in the sauce. Also, don't be afraid to make it spicy.
- 2 bags of slaw mix
- ½ cup mayonnaise
- ¼ cup mustard
- 2 teaspoons of apple cider vinegar
- ½ cup sugar
- 1 tablespoon black pepper
- 1 tablespoon salt
In one large mixing bowl, empty both packages of slaw mix. In a second, smaller bowl, mix together everything else. Pour it over the slaw mix and toss together. Mix it all together well, then cover and refrigerate until ready to use (definitely need to do this at least overnight).